Chef Cisse moved to the United States in 1995 from Senegal. He partnered up with his cousin Chef Cheikh to open their first restaurant Ponty Bistro Gramercy in 2008.
Chef Cisse has worked for internationally renowned chefs at restaurants including: Daniel Boulud, at Daniel Restaurant, Vong and Mercer Kitchen, for JeanGeorges Vongerichten, and others. Ponty Bistro fulfills Chef Cisse’s dream of owning his own restaurant, while combining his culinary skills in French and African cuisines.
At Ponty Bistro they have developed a three-star menu of a unique blend of African and French dishes. Menu items include traditional Senegalese foods such as Poisson (Fish) Yassa and others such as Le Tagine de Poulet (Chicken Tagine) a North African inspired dish . In this recipe Chef Cisse chose Le Tagine de Poulet (Chicken Tagine) which combined with the spices brings out the true flavors of the meat & vegtables.